Pesto
2 cups fresh basil leaves, thoroughly washed and patted dry
4 good size fresh garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup good quality olive oil
1 cup freshly grated Parmesan cheese
¼ cup freshly grated Romano cheese
Salt and freshly ground black pepper, to taste
Combine the basil, garlic, and walnuts in the bowl of a food processor and chop. Leave the motor running and add the olive oil in a slow steady stream. Shut the motor off; add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, and then scrape out into a bowl.
Makes 2 cups of sauce
Note: This sauce is delicious over pasta, spread on wraps or bread for sandwiches, fluffed into hot rice or stirred into mayonnaise to serve with fish or crudités. It also freezes very well.
2 cups fresh basil leaves, thoroughly washed and patted dry
4 good size fresh garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup good quality olive oil
1 cup freshly grated Parmesan cheese
¼ cup freshly grated Romano cheese
Salt and freshly ground black pepper, to taste
Combine the basil, garlic, and walnuts in the bowl of a food processor and chop. Leave the motor running and add the olive oil in a slow steady stream. Shut the motor off; add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, and then scrape out into a bowl.
Makes 2 cups of sauce
Note: This sauce is delicious over pasta, spread on wraps or bread for sandwiches, fluffed into hot rice or stirred into mayonnaise to serve with fish or crudités. It also freezes very well.
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